23 April 2019

Cardamom Cream Bundt Cake

Combine:
3c flour (375g)
1 1/2c sugar (300g)
3tsp powder
1T cardamom, freshly ground (1T pods)
1/4tsp salt

Beat in 5 eggs, one at a time. Slowly add 1 1/4c room temperature cream Beat on med-high for 2 minutes. Bake 60 minutes at 350*F (30 minutes for Duet pans)

Glaze:
60g sour cream
30g powdered sugar
1/4tsp vanilla bean paste

Excellent!!!

24 November 2018

Pistachio Cardamom Cake (Milk Street, modified)

200g sugar
2tsp orange zest (from 3 clementines)
1/4c orange juice (from 3 clementines)
185g unsalted pistachios, toasted (145g roasted & salted--net of an 8oz bag)
140g flour
2tsp powder
1 1/2tsp cardamom (whole)
1 tsp salt (used about 2/3, due to salted nuts)
4 eggs
120g greek-style yogurt
1/4c olive oil

21 March 2018

Knerken (Classic German Baking, modified)

120g high fat butter (Sierra Nevada vat cultured), melted and browned
2tsp ground cardamom (2 tsp pods=16pods=5g=3.6g seeds)
90g sugar
1 egg
250g flour
1/2tsp baking ammonia
1/4tsp salt

Blend cooled butter, cardamom, sugar and egg. Whisk together flour, ammonia, and salt. Add to butter mixture and mix well. Roll into two 7" logs and chill at least two hours. Cut into 8mm slices. Brush with milk and bake at 350*F for 15-20 minutes, until golden and fragrant.